The objective of the present study was to develop value added products by incorporating the dehydrated flower powder to increase the consumption of edible flowers in the daily diet. Three different variations of biscuit were prepared by incorporating dehydrated hibiscus powder. The proportion of refined wheat flour and hibiscus flower powder were 95:5, 90:10, 85:15. Sensory and nutritional properties were evaluated. Biscuit with 10 percent variation was found to be most acceptable. Supplemented biscuit contained higher content of fat, fibre, ash, vitamins and minerals when compared with control.
proportion, supplemented, dehydrated, variation
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